Blueberry Corn Muffins

READY IN: 40mins
Recipe by ellie_

Delicious corn muffins when blueberries are in season (or use frozen when out of season for a taste of summer). Recipe source: Bon Appetit (March 1984)

Top Review by Baby Kato

We really enjoyed these blueberry muffins ellie. I halved the recipe and it made 6 beautiful muffins. After reading the other reviews, I used 1/8 cup of cornmeal, 1/2 cup of white flour and 1/4 cup of cornflour, it worked well. I must honestly say that the muffins didn't hang around long enough to get dry. Thanks for sharing your recipe. Made for Rookies Tag.

Ingredients Nutrition


  1. Preheat oven to 425-degrees F.
  2. Grease 12 muffin tins or use paper liners.
  3. Mix first 5 ingredients (flour- salt) in a large bowl.
  4. Stir in blueberries In a small bowl beat egg, buttermilk and butter together with a fork.
  5. Add egg/milk/butter mixture to flour mixture and stir with a wooden spoon until moistened.
  6. Spoon into prepared muffin tins, filling 2/3 full.
  7. Bake for 20-30 minutes or until golden.

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